094e Manggo Pie (Pie Mangga Arum Manis)

English

Difficulty: Easy Servings: 12 Source:

Ingredients

2 pcs Manggo Arum Manis Big size. Peel and cut in length pcs, 1 cm wide

1 tbs. Butter

5 tbs. Palm Sugar can be also the brawn sugar

1 tsp. Cinnamon Powder

1 tbs. Lemon juice

1 tsp. Lemon Rind/Peel Nutmeg Flowers 1 tsp (optional)

1 tbs. Maizena Flour dilute with 3 tbs water

CUSTARD

200 ml Sour Cream Can be substitute with thick yogurt (strain the water content )

4 tbs. Sugar

1 pcs Egg lightly whisk

PIE DOUGH

1 cup Flour

1 cup Wholemeal

2 tbs. Sugar

1/2 tsp. Baking powder

125 gr Butter

1 pcs Egg lightly beaten

4 tbs. Ice Water

COAT

3 tbs. Fresh milk

1 tbs. Palm Sugar dilute with the fresh milk

Directions

Sift flour, sugar, baking powder. Diced the butter and rub butter on to the flour. Keep knead the flour until such a batter sand (resembling biscuit crumbs), then add beaten egg lightly. Knead in a large bowl about 1 minute and add cold water if needed to get the ball shaped and smooth. Put in the fridge for 15-20 minutes.

Remove the dough from the refrigerator, devide into two parts : 2/3 and 1/3. That two thirds is milled on a cutting board which already dusted with flour. Cover the pie dish in the bottom part with the thin milled dough (23cm's). Prick with a fork the pie base and put it back into the fridge. Preheat oven to 200C.

Meanwhile heat the mango and all the stuffing ingredients over low heat, approximately 5-10 minutes. Keep the mango in a good shape. Turn off the heat (preferably the pot is not closed). Put aside. Whisk the sour cream, sugar and egg with whiskers or mixer. Put aside. Take the pie dough that has been hard from the fridge, go straight into the oven. And bake until half cooked.

Take the pie base from oven out. Pour half the mango mixture then half of the custard. Pour the remaining mango mixture and the custard. Take 1/3 leftover pie dough and roll it on the floured surface, then cover the pie dish that has been filled in with mango mixture and custard (use fork to seal the edges of the pie).


Rub the surface of the pie with a mixture of fresh milk and palm sugar insert into the oven. Bake 25-30 minutes until golden brown and slightly fragrant. Chill. Pie is usually nice when it's cold 4-5 hours later. Serve with whipped cream, sour cream or ice cream of your choice, over coffee or tea.